Alcohol Cooking Substitutions

Use this alcohol substitution and conversion chart to select ingredient substitutes when you do not want
to use alcohol or you do not have the alcohol on hand for your recipe. Substitutes will not necessarily mimic
the flavor of the original ingredient. The intention is to add some acidity and contrast as well as intensify
flavors. If you are baking for guests and special occasions, you may want to experiment with the recipe first
before serving it to your guests.

When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the
same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good
substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance
of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2
teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.

Scotch; bourbon; brandy extract; white grape juice; apple
cider or apple juice; diluted peach or apricot syrups. If a particular flavor is specified, use the corresponding
fruit juice, such as apple, apricot, cherry, peach, raspberry etc. or grape juice. Corresponding flavored extracts
can be used for small amounts. 1/2 to 1 teaspoon of brandy or rum extract for 2 tablespoons of brandy. When liquid
amount is critical to the recipe, use water or fruit juices corresponding to flavor of brandy (use same amount of
liquid as the indicated in the recipe).

Espresso; non-alcoholic coffee extract; or coffee syrup. To replace 2
tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been
mixed in 2 tablespoons of water.

Cognac

Aged, double-distilled wine or fermented fruit juice. Cognac is considered the
finest brandy.

Peach, apricot or pear juice; other less expensive brandies; Scotch; or whiskey.

Cointreau

French, orange-flavored liqueur.

Orange juice concentrate; or regular orange juice that has been reduced
to a thicker consistency. To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons
of orange juice with 1/2 teaspoon of orange extract.

Crème de Cacao

A sweet chocolate liqueur flavored primarily by the cocoa bean and the vanilla
orchid.